1. In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed.

2. In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened, remove from heat and set aside to cool completely.

3. Preheat oven to 350˚F and line three round 9-inch cake pans with parchment paper. Grease with baking spray and set aside.

4. In a small bowl, whisk together flour and baking powder, and set aside.

5. Beat 6 eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed for 8 minutes, or until pale yellow, thick, and fluffy.

6. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Scrape the bottom of the bowl to avoid flour pockets. Do not over-mix.

7. Divide batter equally between the three prepared pans. Smooth the tops and bake for 20–25 minutes, or until the tops are golden and spring back when lightly touched.

8. Slide a knife around the edges, remove cakes from pans, and cool to room temperature. Peel back parchment paper.

9. Beat cold heavy whipping cream on high speed for 1–2 minutes, add 1/4 cup powdered sugar, and mix until stiff peaks form. Set aside.

10. In another bowl, beat together cream cheese, butter, and vanilla for 1–2 minutes. Add 1 cup powdered sugar and beat until smooth and creamy. Fold in the whipped cream.

11. Place the first cake layer on a serving dish. Spread half of the strawberry filling, leaving about a 1/2-inch rim around the edges.

12. Spread about 1/2 cup frosting on the second cake layer, invert the filled side down, and place it over the first layer.

13. Spread the remaining half of the strawberry filling on top, then spread about 1/2 cup frosting on the third layer and invert it over the filling.

14. Reserve 1 cup of frosting for decoration. Spread remaining frosting over the top and sides of the cake. Chill for several hours or overnight.

15. Pipe remaining frosting around the cake and decorate with sliced strawberries on top.

16. Store leftovers in the fridge for 3–4 days.